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Crockpot Bacon Cheeseburger Soup


  • 12 oz. package of bacon cooked crisp
  • 2 lbs. of ground beef
  • 4 c. diced potatoes
  • 1 medium carrot shredded
  • 1 medium onion diced
  • ½ c. green pepper diced
  • 1 rib of celery diced
  • 2 garlic cloves minced
  • 2 Tbsp. Better Than Bouillon Roasted Beef Base (this stuff is AMAZING in everything)
  • 15 oz. can of diced tomatoes
  • 16 oz. Velveeta
  • 2 c. shredded cheddar cheese
  • 3 c. water
  • 3 c. milk
  • 1 c. heavy cream
  • ½ c. flour


  • Season ground beef with salt and pepper or seasoning salt, brown with onion, green pepper, and garlic, and drain off the fat. Then, into the Crockpot goes the beef, crumbled bacon, potatoes, shredded carrot, celery, tomatoes, water, and bouillon. Whisk the milk with ¼ c. of flour, pour into the Crockpot, and stir. Cut Velveeta into ½ inch slices, place separately in the Crockpot. Set on high and cook for 3-4 hours.
  • If possible, stir after about an hour.
  • After 3-4 hours, mix in 2 cups of shredded cheddar cheese, whisk ¼ cup of flour with 1 cup heavy cream. Make sure there are no floury lumps and pour into the Crockpot. Let cook approximately another 20 – 30 minutes.


This soup is delicious with crackers but is absolutely magnificent with French bread. You’ll definitely want to use that bread to soak up any goodness remaining in the bottom of your bowl.